Condé Nast Traveler

"Australia's most successful restaurateur, Neil Perry, rules here with big steaks, gutsy shiraz, and of course, passion-fruit pavlova."

Simon Leong

"The Blood Orange Sorbet with Yoghurt Cream Brandy Snaps as a simple palate cleanser with satisfying flavour to finish."

Franz Scheurer

"For mains you shouldn’t miss the rather upmarket version of the Aussie classic spag bol with the ‘Hand Cut Fettuccine with Wagyu Bolognese’. It’s everything your mum never quite managed."

Larissa Dubecki

"Created by Perry’s former pastry whiz, Catherine Adams (a New Zealander... the plot thickens), the classic pav is a wonderful cumulonimbus of meringue topped with an extravagance of passionfruit curd, whipped cream and passionfruit pulp."

What's On Melbourne

"Desserts are the real deal: a killer passionfruit pavlova."

Herald Sun

"What began as a “supercharged steakhouse’’ in 2006 has evolved into something grander and more versatile, a handsome club-like space where mighty meat is matched by sublime seafood, sensational salads, and some of the best desserts in town (passionfruit pavlova anyone?)."

Catherine Lux

"I have to say I think it did my name proud, I adored the passionfruit with the meringue, and the meringue was literally perfect - crunchy on the outside and nice and chewy and soft on the inside."

Krisinda Merhi

"Rockpool's signature passionfruit pavlova is a treat."

Chris Singh

"Most of these sides could stand on their own if they were made into larger mains, especially the Mac n Cheese, which is surprisingly flecked with smokey speck which melts in the sea of sticky cheese and macaroni. As with most venues that know what they are doing, Neil Perry uses multiple cheeses - usually gruyere, cheddar, and parmesan - to take the flavour onto a whole new level."

Petit Fours: a Sydney food blog

"Our Mac and Cheese was superbly cheesy and rich; featuring a gratinated top, a mixture of gruyere, parmesan and cheddar and was just beyond delicious."